Tuscan Chickpea Dip adapted from Ina Garten’s Foolproof Cookbook
makes 6-8 servings
INGREDIENTS
2 (15.5 ounce) cans chickpeas
1/2 cup vegetable stock {I even used a tad less thinking I could add more later if necessary}
2 Tablespoons good olive oil, plus extra for serving
2 ripe medium-size tomatoes, seeded and small-diced
3 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
2 Tablespoons Pecorino Romano cheese
2 1/2 Tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper for seasoning
Grilled country bread, or crackers
DIRECTIONS
Pour the chickpeas into a colander and rinse them under cold running water. They’ve been sitting in that gross looking slime so rinse them good and drain. Place the chickpeas in the bowl of a food processor fitted with a steel blade. Add the veggie stock and pulse until the chickpeas are coarsely pureed. You want it to still have a chunky texture.
In a medium saute pan, heat 2 Tablespoons olive oil over medium heat. Add the tomatoes and saute for about 5 minutes, or until the tomatoes are softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Remove from heat and stir in cheeses, parsley, lemon juice, 1 teaspoon salt and 1 teaspoon fresh ground pepper and taste for seasonings. Put in a serving bowl, drizzle with extra olive oil, and serve with bread or crackers.
If there are leftovers, spread it on sandwiches for lunchtime!
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